Saturday, November 3, 2012

the bright side of insomnia

my mom bought these pre-peeled roasted chestnuts at Costco and since they have no preservatives realized we had to eat them in 7 days and since we're off on a 24 hour road trip we figured chestnut bread. which i couldn't find (anyone have a recipe?) but found this instead- Korean chestnut dessert. or what i'm just calling chestnut rolls. the whole blog is pretty cool.i did a half recipe and fiddled a bit b/c of the insanity that was trying to get honey out of the bottle. i love that these aren't that sweet and remind me of my cakebites, but your teeth don't cry from the sugar shock (don't get me wrong, cakebites in a flavor i like are no match for my sweet tooth!). Korean Chestnut Rolls (adapted from the korean american mommy)8 oz Galil roasted chestnuts~3/4 T honey (i had clover)1 T sesame seeds (i bet these would add a great flavor if toasted!)dash saltdash cinnamon1/4 c pine nuts, toasted and ground coarsely.Food process the chestnuts. Add the sesame seeds, honey, salt and cinnamon until a meal forms. Shape into balls. Food process the pine nuts (make sure your nuts are cooled before processing) and then roll the balls in the pine nuts. I got about 15 rolls/balls. (balls just sounds awkward...haha).after seeing this post, all i want is to go out and buy a mini cheesecake pan! sounds and looks adorable! now if only there was a bakery store that was open 24/7. but seriously, peanut butter AND cheesecake. i'm thinking a biscoff version also needs to be tested!happy baking! and happy weekend! we're off to cleveland to visit s4, which hopefully means some yummy italian food, if not, certainly delicious korean california rolls on the way over!